Passage Thru India, Kuala Lumpur

Step into Passage Thru India in the heart of Kuala Lumpur and be transported to a world reminiscent of India’s bold colours, whimsical music and magical ambiance.

It was my first time to the up-market award-winning Indian themed restaurant, and I was not expecting such interior design excessiveness. Certainly not tacky; rather it felt like attending an intimate Indian wedding with such details in their decor and vibrance in the air.

This family-run business started in 1994 and is still going strong, a testament to the quality of their food. It is popular among tourists and locals who appreciate dining on delicious Indian cuisine in a stimulating thematic restaurant.

Take your time to walk around the restaurant, fill your senses, explore. As the name implies, it’s akin to going on a mini journey through India. Every section with its own theme, colours and paintings brings you a slice of the owners’ interpretation of their ancestors’ homeland.

Indian artifacts of bricks, pots and pans. Walls and ceilings draped with colourful curtains and fabrics; an entrancing sight. Elaborate oil paintings, patterned lamps, tantalising live music… you’re in a Mahajarah’s tent!

I took more photos of Passage Thru India (couldn’t resist!), you can view them at my Facebook album *click*

What of the food? Does it live up to its promising environment? I certainly thought so! Every dish that we tried was flavourful, loaded with spices, validation that good and plentiful of ingredients are used in the cooking.

Start off with complimentary crispy papadum served with tomato and light mint yoghurt chutney.

The papadums are refillable, but I recommend not wolfing down too many in favour of your main feast!

Jon’s dining humour: “Do you want all or naan?”

The menu at Passage Thru India is extensive, covering favourite dishes from North to South India. Vegetables, samosas, chicken, fish, prawns, lamb, curries and kurma, briyani and naan, tandoori, kebabs, Indian sweets…

Jon’s dining humour: “We’re going to have alot of masala… “

My favourite was the Murgh Tikka Butter Masala (RM22), pictured above. Boneless, superbly tender chicken roasted in the tandoor (traditional clay oven using coal) then cooked in butter masala. The result: a rich, velvety, tasty curry that goes down perfect with naan.

Another clear favourite is the Tandoori Chicken (RM16); chicken leg marinated in yoghurt and spices then cooked in the coal-powered clay oven. One thing about meats at Passage Thru India – all of their meats are so tender and almost falls apart at the bite.

Jon’s dining humour: “Those curries were quite hard to make… Cos they have to follow a curry-culum… “

Tawa Masala – marinated tiger prawns cooked on a hot plate was a pleasant change from the meat-based dishes that we had.

Their version of Rogan Josh (RM22) – mutton pieces cooked in a curry of 16 spices was bold, yet without an overpowering mutton smell that puts off some people. Recommended with rice or naan.

The Grilled Juicy Lamb came with a bit of a story. When we asked the waiter what it was and he replied, “juicy lamb..”, we snickered because… well it’s a bit of a claim, isn’t it?

… until we took a bite and involuntarily spurted out, “wow… it’s REALLY juicy…”

Go for it!

Jon’s dining humour: “OMG this is so dhall….”

Other classics that we had were Tadka Dhall (RM15), plenty of ingredients but I thought it could do with just a bit more flavour. Palak Paneer (RM16) – cottage cheese and blended spinach could do no wrong.

To soak up all the curry goodness, we had naan (RM4 onwards) – plain, garlic and butter, pratha (RM6) and saffron-infused briyani (RM8).

This is Jon.